Status of Microbiological Standards as per Food Safety Standards Regulations and
its Comparison with Different International Standards
Karnataka Veterinary, Animal & Fisheries Sciences University
Mohamed Nadeem FairozeProfessor (Retd.)
Overview
▪ Food safety
▪ Trends in Meat Production in India
▪ Microbiological Specification/Criteria
▪ Need to form Microbiological Criteria
▪ Status of Microbiological Standards of India
▪ Microbiological Standards of Different Countries
▪ Challenges Ahead for Microbiological Standards
▪ Conclusions
❖Changing food habits
❖Increased processing/ handling
❖Changing processes / products
❖Globalization of food trade
Why Food Safety ?
(Madhvapaty and Dasgupta, 2015)
FOOD SAFETY A GLOBAL CONCERN
Food-Borne Disease Outbreaks 2016
- Outbreaks Reported : 1,892- Cases of illness : 48 Million cases/ Year- Hospitalization : 1,28,000
- Deaths : 3,000
(CDC, 2018)
Species Population(Millions)
Meat Production(MT)
Cattle 190.12 337.91
Buffalo 108.7 1450.98
Sheep 65.07 556.44
Goat 135.17 1041.11
Pig 10.12 468.80
Poultry 729.21 3643.45
Livestock Wealth vs. Meat Production in India
19 th Livestock Census, DAHD & F, 2017
Species-wise contribution
✓ Poultry Meat 47.32%
✓ Bovine Meat 24.45%
✓ Small Ruminants 21.82%
✓ Pigs 6.41%
6
Poultry47.32%
Buffalo19.83%
Sheep7.6%
Goat14.22%
Pig6.41%
Cattle4.62%
Basic Animal Husbandry & Fisheries Statistics (2017). Animal Husbandry Statistics Division, DADF, MoA, GoI
Peculiarities of India
➢ Share in world meat production= 2.2%
➢ Species-wise contribution
➢ Poultry 47.32%
➢ Buffalo 19.83%
➢ Goat 14.22%
➢ Sheep 7.60%
➢ Pig 6.41%
➢ Cattle 4.62%
INDIAN MEAT INDUSTRY
(APEDA and EIC, 2018 )
➢ Total Meat Production : 7.4 Million Tonnes
➢ Value of Meat Produced : Rs. 29,813 Crores
➢ Value of Meat Products : Rs. 950 Crores
➢ Registered number 0f slaughter houses : 3,900
➢ Unregistered slaughter houses : 25,750
➢ Abattoir cum Meat Processing Units : 80
➢ Meat Processing Units : 29
➢ EIC approved Meat /Poultry Products Units : 15
Buffalo meat : 13,50,563.48 MT ; Value of Rs. 26,033.82 Crores
Sheep/goat meat : 21,906.51 MT ; Value of Rs. 835.74 Crores
(APEDA, 2017-18)
0
200000
400000
600000
800000
1000000
1200000
1400000
1600000
2015-16 2016-17 2017-18
Qu
an
tity
(M
T)
Exported quantity (MT) of differnt meat
Buffalo Meat Sheep/Goat Meat
0
500000
1000000
1500000
2000000
2500000
3000000
2015-16 2016-17 2017-18
Rs.
inL
acs
Export earnings from different meat
Buffalo Meat Sheep/Goat Meat
INDIAN POULTRY INDUSTRY
• Transformation from backyard to organized industry
– Organized sector : 70%
– Unorganized sector : 30%
• Broiler production : 4.9 Million MT
(4th in Broiler Production)
• Egg production : 88.139 Billion eggs
(3rd in Egg Production)
• Products export : Rs. 515.90 Crore
(Annual Report of DAHD &F, 2017-18)
INCREASED DEMAND
Type of Meat Demand
(Million MT)Rural (%)
Urban (%)
Sheep and Goat 4.57 16.19 83.81
Beef and Buffalo 1.00 53.00 47.00
Chicken 0.64 45.31 54.69
Eggs 31.47 (Billion) 45.41 54.59
11
Trends in Meat and Egg Production in India
Year Meat (Million MT) Eggs (Million No.)
2012-13 5.9 69731
2013-14 6.2 73438
2014-15 6.7 78484
2015-16 7.0 82929
2016-17 7.4 88139
Dept. of Animal Husbandry GOI, 2017
Quality and Food Safety Issues
• Hazards and Risk Analysis
– Physical
– Chemical
– Microbial ……………..Most predominant! / of concern!!!!!
• Public health protection
• Trade implications
• Export options
Microbiological Food Safety Challenges
❖ Microbiological concerns in Meat & Meat products
❖ Contaminants……………QUALITY
❖ Pathogens………………….SAFETY
Microbial hazards (Major)
Campylobacter jejuni
Salmonella
E. coli O157:H7
Listeria monocytogenes
Bacillus cereus
S. aureus
Clostridium botulinum
Yersinia enterocolitica
Mycobacterium paratuberculosis
Clostridium botulinum
Bacterial Food-borne Illness
Involvement
❑ Improper holding temperature : 63%
❑ Poor personal hygiene : 28%
❑ Contaminated equipment : 23%
❑ Inadequate cooking : 21%
❑ Food from unsafe source : 12%
❑ Others : 20%(Multiple factors)
✓Campylobacter spp. : 95%
✓Escherichia coli : 70.22%
✓Clostridium spp. : 13.88%
✓Listeria monocytogenes : 15%
✓Staphylococcus aureus : 11.25%
Prevalence of Pathogenic Bacteria in Chicken Meat
(Darshana et al., 2014)
Study…
Microbiological Criteria/ Specifications defined
Microbiological Criteria
A Microbiological criterion for food defines the
Acceptability of a product or a food lot, based on the Absence or Presence, or
number of microorganisms including parasites or
quantity of their toxins/metabolites, per unit(s) of mass, volume,
area or lot
Microbiological Specifications
A microbiological specification is a
microbiological criteria that is used as a Purchaserequirement whereby Conformance with it
becomes a condition of purchase between buyer
and vendor of a food or an ingredient
Microbiological Standard/ Limit Defined
Microbiological Standard
Mandatory Microbiological Criteria which are written into Law or GovernmentRegulations and specified by government to protect
Public health
Microbiological Limit
Microbiological Limits used in
criteria should be based on
microbiological data appropriate
to the food and should be
applicable to a variety of similar
products
Based on data gathered at various production
establishments operating under Good
Hygienic Practices and applying the HACCP
system
▪ Evidence of Actual or Potential Health Hazards
▪ Effect of Further Processing on the likely Microbiological status of the Food and intended use of the Product
▪ Likelihood and consequences of Microbial Contamination and Growth during subsequent handling, storage and use
▪ Underlying health of the consumers
Need to Form Microbiological Criteria
(Codex Alimentarius Commission, 2019)
Food Safety and Standards Act, 2006
1• To consolidate multiple laws and establish
single point reference system
2• To establish Food Safety and Standards
Authority of India
3• To regulate the manufacture, storage,
distribution, sale and import of food products
4• To ensure availability of safe and wholesome
food for human consumption
Regulatory Framework on Microbiological Standards for Meat & Meat Products
▪ FSSAI microbiological standards for
meat products
(w.e.f. 10th Oct. 2016; time-to-time updating)
▪ Table: 5 A & 5B, Appendix B of the
FSSR
(Food Products Standards and Food
Additives), 2011; Total 9 Meat categories
Microbiological standards
1. Process Hygiene Criteria –
Hygiene Indicator Organisms
2. Food Safety Criteria – Food Safety
Indicator Organisms
Hygiene Indicators
•Aerobic Plate count (APC)
•Yeast and mold count
•Escherichia coli
•Staphylococcus aureus
Food Safety Indicators
• Salmonella
• Listeria monocytogenes
•Sulphite reducing Clostridia
•Clostridium botulinum
•Campylobacter Spp.
Microbiological Standards in Food Chain – Stages of Application
❖ Process Hygiene Criteria
▪ At the end of the manufacturing process
▪ Acceptable functioning of the production process
▪ If values above standards then corrective actions are requiredin order to maintain the hygiene of the process
▪ Not to be used as requirements for releasing the products inthe market
❖ Food Safety Criteria
▪ At the end of the manufacturing process
▪ Products in the market (shelf- life)
▪ Define the acceptability of a batch/lot
▪ Releasing the Product to the market
Process Hygiene Criteria
In case of non-compliances -
check and improve process hygiene by implementation of guidelines in
Schedule 4 (Part II Part IV) of FSS (Licensing and Registration of Food
Businesses) Regulations;
FSMS (GMP, GHP. PRPs, oPRP & CCPs)
Food Safety Criteria
Compulsory compliance is required before releasing
the product batch/lot in the market otherwise reject
Meat Categories under FSSAI Microbial standards
1) Fresh meat / Chilled meat
2) Frozen meat
3) Raw marinated/minced/comminuted meat
4) Semi cooked/Smoked meat/meat food
products
5) Cured/Pickled meat
6) Fermented meat products
7) Dried/Dehydrated meat products
8) Cooked meat products
9) Canned/Retort pouch meat products
Action in case of Unsatisfactory Result/s
❖ Control, Preventive & Assurance Activities
▪ Control Activities
➢ Aiming at prevention or reduction of a food safety hazard
➢ Typically related to product and process controls
▪ Preventive Activities – Prerequisite programs
➢ Cleaning and sanitation
➢ Temperature control of the production environment
➢ Personal Hygiene of the workers
➢ Pest Control
➢ Prevention of Cross Contamination
▪ Assurance Activities
➢ Food safety management system - having the objective to provide evidence that
products and processes are within the set specifications
FSSAI Gazette Notification 10th October, 2016
Microbiological Standards for Meat and Meat Products- Process Hygiene
FSSAI Gazette Notification 10th October, 2016
Microbiological Standards for Meat and Meat Products
Sampling Plan & Interpretation of Results
❖ Sampling Plan:Terms n, c, m and M used in this standard have the following meaning:
• n = Number of units comprising a sample .
• c = Maximum allowable number of units having microbiological counts above m for 2- class sampling plan and between m and M for 3- class sampling plan.
• m = Microbiological limit that separates unsatisfactory from satisfactory in a 2- class sampling plan or acceptable from satisfactory in a 3-class sampling plan.
• M = Microbiological limit that separates unsatisfactory from satisfactory in a 3-class sampling plan.
❖ Interpretation of Results:
2-Class Sampling Plan (where n, c and m are specified)
1. Satisfactory, if all the values observed are ≤ m
2.Unsatisfactory, if one or more of the values observed are >m or more than c values are > m
3-Class Sampling Plan (where n, c, m and M are specified)
1. Satisfactory, if all the values observed are ≤ m
2. Acceptable, if a maximum of c values are between m and M and the rest of the values are observed as ≤ m
3. Unsatisfactory, if one or more of the values observed are >M or more than c values are > m
COMPARISON OF FSSAI STANDARDS WITH OTHER
COUNTRIES
PROCESS HYGIENE CRITERIA
Org
. FSSAI Australia Qatar Thailand Philippines
n c m M n c m M n c m M n c m M n c m M
AP
C 5 3 1x106 5X106 5 2 104 105 5 2 105 106 - - 5x105 - 5 3 5 X105 107
E.co
li 5 2 102 103 5 2 101 102 - - - - - - 5x103 - - - - -
Y&
M 5 2 102 103 - - - - - - - - - - - - - - - -
S. a
ure
us 5 2 102 103 5 2 102 103 - - - - - - 1x102 - 5 2 102 103
Microbiological Standards for Raw/ Fresh Meat/ Chilled Meat/Frozen Meat
Org
FSSAI New Zealand Australia Qatar Philippines
n c m M n c m M n c m M n c m M n c m M
AP
C
5 2 5x105 5x106 5 3 5x105 5x106 5 2 104 105 5 3 106 107 5 2 104 105
E.co
li 5 2 102 103 - - - - 5 2 10 102 5 0 0 O157 5 2 10 102
Y&
M
5 2 102 103 - - - - - - - - - - - -
S. a
ure
us 5 2 102 103 5 2 102 103 5 2 102 103 5 2 5x102 103 5 1 102 103
Microbiological Standards for Raw Marinated/ Minced /Comminuted Meat
Org
FSSAI New Zealand Australia Qatar Philippines
n c m M n c m M n c m M n c m M n c m M
AP
C
5 2 104 105 5 2 104 105 5 2 104 105 5 3 104 105 - - - -
E.co
li 5 2 10 102 - - - - 5 2 10 102 - - - - - - - -
Y&
M
5 2 10 102 - - - - - - - - - - - - - - - -
S. a
ure
us
5 2 10 102 5 2 102 103 5 2 102 103 10 2 103 104 10 1 103 104
Microbiological Standards for Semi Cooked/ Smoked Meat/ Meat Food Products
Org FSSAI New Zealand Australia Qatar
n c m M n c m M n c m M n c m M
AP
C
5 2 5x102 5x103 5 3 5x105 5x106 5 2 104 105 5 3 104 105
E.co
li 5 2 10 102 - - - - 5 2 10 102 - - - -
Y&
M
5 2 102 103 - - - - - - - - - - - -
S. a
ure
us
5 1 102 103 5 3 102 103 5 2 102 103 10 2 103 104
Microbiological Standards for Cured/Pickled meat
Org FSSAI New Zealand Australia Philippines
n c m M n c m M n c m M n c m M
AP
C
NA NA NA NA - - - - 5 2 104 105 - - -
E.co
li 5 2 10 102 - - - - 5 2 10 102 5 0 1.8 MPN
Y&
M
NA NA NA NA - - - - - - - - - - - -
S. a
ure
us
5 1 102 103 5 2 102 103 5 2 102 103 5 1 103 -
Microbiological Standards for Fermented Meat Products
Org FSSAI Australia Qatar Philippines
n c m M n c m M n c m M n c m M
AP
C
5 2 103 104 5 2 104 105 - - - - - - -
E.co
li 5 2 10 102 5 2 10 102 - - - - 5 0 1.8 MPN
Y&
M 5 2 102 103 - - - - - - - - - - - -
S. a
ure
us
5 1 10 102 5 2 102 103 5 3 102 103 5 1 102 104
Microbiological Standards for Dried/ Dehydrated Meat Products
FSSAI ICMSF Newzeland Australia Qatar Thai Philippines
n c m M n c m M n c m M n c m M n c m M n c m M n c m M
AP
C
5 2 103
104
5 2 104
105 - - - - 5 2 10
4105
5 2 104
105
- - - - - - -
E.co
li 5 2 10 102
5 2 10 102 - - - - 5 2 10 10
2- - - - - - - - - - - -
Y& M
5 1 10 102
- - - - - - - - - - - - - - - - - - - - - - - -
S. a
ure
us
5 1 10 102
5 1 102
103 - - - - 5 2 10
2103
5 1 102
103
- - - - 5 2 102 103
5 1 103 104
Microbiological Standards for Cooked Meat Products
Blue: Packaged cooked cured meat Ham/Bacon), Green: cooked poultry meat frozen reheated before eating
FSSAI Australia
n c m M n c m M
AP
C NA NA NA NA 5 2 104 105
E. c
oli 5 0 AB NA 5 2 10 102
Y&
M
NA NA NA NA - - - -
S. a
ure
us 5 0 AB NA 5 2 102 103
Microbiological Standards for Canned/Retort Pouch Meat Products
Comparison of FSSAI standards with other
country standards
FOOD SAFETY CRITERIA
Org
FSSAI ICMSF Newzeland Australia Qatar Thai Philippines
n c m M n c m M n c m M n c m M n c m M n c m M n c m M
Sal
5 0 Ab Ab - - - - 5 1 0 0 - - - - 5 0 Ab Ab 5 0 Ab 10
0 0 -
5 0 Ab Ab 5 0 Ab Ab
LM
NA
NA
NA NA - - - - - - - - - - - - - --
- - - - -
SRC
NA
NA
NA NA - - - - 5 3 102
103 5 2 102 103 5 2 2 103 - - - - 5 2 102 103
C.B
otu
lm
NA
NA
NA NA - - - - - - - - - - - - - - - - - - - - - --
Cam
pl N
ANA
NA NA 5 1 0 - 5 0 0 5 0 0 0
Microbiological Standards for Raw/ Fresh Meat/ Chilled Meat/Frozen Meat
Org FSSAI Australia Qatar Thai
n c m M n c m M n c m M n c m M
Sa
l
5 0 Ab Ab - - - - 5 0 Ab Ab 5 0 Ab
5 0 Ab Ab 5 0 Ab Ab
LM
NA
NA
NA NA - - - - - --
-
SRC NA
NA
NA NA 5 2 102 103 5 2 102 103 - - - -
C.B
otu
lm
NA
NA
NA NA - - - - - - - - - - - -
Cam
pl NA
NA
NA NA 5 0 0 - - - -
Microbiological Standards for Raw Marinated\ Minced Comminuted Meat
Org
FSSAI Newzeland Australia Qatar Thai Philippines
n c m M n c m M n c m M n c m M n c m M n c m M
Sal
5 0 AB AB 5 0 0 - - - - - 10 0 AB AB 5 0 AB - 10 0 0 -
LM
NA NA NA NA 5 0 0 - 5 0 0 - - --
- - - - -
SRC NA NA NA NA 5 2 102 103 5 2 102 103 5 2 102 103 - - - - - - - -
C.B
otu
lm
NA NA NA NA - - - - - - - - - - - - - - - - - - - -
Cam
pl 5 0 Ab Ab 5 0 0 5 0 0 5 0 0 - - - - -
Microbiological Standards for Semi Cooked/ Smoked Meat/ Meat Food Products
Org
FSSAI ICMSF Newzeland Australia Thai Philippines
n c m M n c m M n c m M n c m M n c m M n c m M
Sal
5 0 Ab Ab - - - - 5 1 0 - - - - - 5 0 Ab 5 0 0 -
5 0 Ab Ab - - - -
LM
5 0 Ab Ab - - - - - - - - - --
- 5 0 0 -
SRC
5 2 5x102
5x103
- - - - 5 3 102 103 5 2 102 103 - - - - - - - -
C.B
otu
lm
NA NA NA NA - - - - - - - - - - - - - - - - - - -
Cam
pl NA NA NA NA - 5 0 0 - - - -
Microbiological Standards for Cured/Pickled Meat
Org FSSAI Newzeland Australia Thai Philippines
n c m M n c m M n c m M n c m M n c m M
Sal
5 0 Ab Ab 5 0 0 - - - - - 5 0 Ab 5 0 0 104
5 0 Ab Ab - - - -
LM
5 0 Ab Ab 5 0 0 - - --
- - - - -
SRC 5 2 5x102
5x103
5 2 102 103 5 2 102 103 - - - - - - - -
C.B
ot
ulm
NA NA NA NA - - - - - - - - - - - - - - -
Cam
pl NA NA NA NA 5 0 0 5 0 0 - - - -
Microbiological Standards for Fermented Meat Products
Org
FSSAI Australia Qatar Thai Philippines
n c m M n c m M n c m M n c m M n c m M
Sal
5 0 Ab Ab - - - - 10
0 0 - 5 0 Ab 19
0 0
5 0 Ab Ab - - - -
LM
5 0 Ab Ab 5 0 0 - - --
- - - - -
SRC
5 2 5x102
5x103
5 2 102 103 5 2 102 103 - - - - 5 1 102 104
C.B
otu
lm
NA NA NA NA - - - - - - - - - - - - - - - -
Cam
pl NA NA NA NA 5 0 0 - - - -
Microbiological Standards for Dried/ Dehydrated Meat Products
Org
FSSAI ICMSF Australia Thai Philippines
n c m M n c m M n c m M n c m M n c m M
Sa
l
5 0 Ab Ab 10 0 0 - - - - - 5 0 Ab 5 0 0
5 0 Ab Ab - - - -
LM
5 0 Ab Ab 5 0 0 - - --
- - - - -
SRC 5 1 102 103 5 1 102 103 5 2 102 103 - - - - - - - -
C.B
otu
lm NA
NA
NA NA - - - - - - - - - - - - - - - -
Cam
pl 5 0 Ab Ab 5 0 0 - - - -
Microbiological Standards for Cooked Meat Products
Org
FSSAI Australia Thai
n c m M n c m M n c m M
Sal 5 0 Ab Ab - - - - 5 0 Ab
LM
5 0 Ab Ab - --
-
SRC 5 0 Ab Ab 5 2 102 103 - - - -
C.B
otu
lm 5 0 Ab Ab - - - - - - - -
Cam
pl 5 0 Ab Ab 5 0 0
Microbiological Standards for Canned/Retort pouch Meat products
ICMSF (1974) has suggested 2 and 3 class Sampling Plans
❖ ICMSF (1974) has suggested 2 and 3 class sampling plans
1) Two class plan/two attribute scheme:
➢ Two attributes, i.e. presence or absence of an organism in a given
sampling unit
➢ Applied for more hazardous organisms
➢ e.g. Clostridium botulinum
2) Three class plan:
➢ Three attributes and can divide a lot into three categories:
✓ acceptable (n,m);
✓ unacceptable (>M) and
✓ marginally acceptable(C).
Microbiological Standards for Meat and Meat Products of ICMSF
Cooked Meat
Aerobic colony count/g n = 5 c = 2 m = 104 M = 105
E.coli/g n = 5 c = 2 m = 10 M = 102
Staphylococcus aureus/g n = 5 c = 1 m = 102 M = 103
Salmonella/25g n = 10 c = 0 m = 0 -
Listeria monocytogens/g n = 5 c = 0 m = 0 -
Cooked Uncured Meat
Clostridium perfringens/g n = 5 c = 1 m =
102
M = 103
(ICMSF,2000)
Microbiological Standards for Meat and Meat Products -New Zealand
Chopped, Minced or Manufactured Meat – UncookedAerobic plate count at 35°C (/g) n = 5 c = 3 m = 5 x 105 M = 5 x 106
Campylobacter ( /10 g) n = 5 c = 1 m = 0
Clostridium perfringens ( /g) n = 5 c = 3 m = 102 M = 103
Coagulase producing
Staphylococcus ( /g)
n = 5 c = 2 m = 102 M = 103
Faecal coliform ( /g) n = 5 c = 3 m = 102 M = 103
Salmonella ( /25 g) n = 5 c = 1 m = 0
Corned, Cured, Pickled or Salted - Uncooked
Aerobic plate count at 35°C ( /g) n = 5 c = 3 m = 5 x 105 M = 5 x 106
Clostridium perfringens ( /g) n = 5 c = 3 m = 102 M = 103
Coagulase producing
Staphylococcus ( /g)
n = 5 c = 3 m = 102 M = 103
Faecal coliform ( /g) n = 5 c = 3 m = 102 M = 103
Salmonella ( /25 g) n = 5 c = 1 m = 0
Manufactured, Cured or Fermented Meat - Ready-to-Eat
Bacillus cereus ( /g) n = 5 c = 2 m = 103 M = 104
Campylobacter ( /10 g) n = 5 c = 0 m = 0
Clostridium perfringens ( /g) n = 5 c = 2 m = 102 M = 103
Coagulase producing
Staphylococcus ( /g)
n = 5 c = 2 m = 102 M = 103
Faecal coliform ( /g) n = 5 c = 2 m = 20 M =2 x 102
Listeria monocytogenes ( /25 g) n = 5 c = 0 m = 0
Salmonella ( /25 g) n = 5 c = 0 m = 0
Meat Paste or Spread - including PateAerobic plate count at 35°C ( /g) n = 5 c = 2 m = 104 M = 105
Bacillus cereus ( /g) n = 5 c = 2 m = 102 M = 103
Campylobacter ( /10 g) n = 5 c = 0 m = 0
Clostridium perfringens ( /g) n = 5 c = 2 m = 102 M = 103
Coagulase producing
Staphylococcus ( /g)
n = 5 c = 2 m = 102 M = 103
Faecal coliform ( /g) n = 5 c = 2 m = 10 M = 102
Listeria monocytogenes ( /25 g) n = 5 c = 0 m = 0
Salmonella ( /25 g) n = 5 c = 0 m = 0
Microbiological Standards for Meat and Meat Products -New Zealand
Hot Smoked Meat
Aerobic plate count at
35°C ( /g)
n = 5 c = 2 m = 104 M = 105
Bacillus cereus ( /g) n = 5 c = 2 m = 102 M = 103
Campylobacter ( /10 g) n = 5 c = 0 m = 0
Clostridium perfringens (
/g)
n = 5 c = 2 m = 102 M = 103
Coagulase producing
Staphylococcus ( /g)
n = 5 c = 2 m = 102 M = 103
Faecal coliform ( /g) n = 5 c = 2 m = 10 M = 102
Listeria monocytogenes (
/25 g)
n = 5 c = 0 m = 0
Salmonella ( /25 g) n = 5 c = 0 m = 0
Microbiological Standards for Meat and Meat Products -New Zealand
Vaccuum Packed-Semi Preserved but Perishable Products
Aerobic plate count at 35°C (
/g)
n = 5 c = 2 m = 106 M = 107
Bacillus cereus ( /g) n = 5 c = 2 m = 102 M = 103
Campylobacter ( /10 g) n = 5 c = 0 m = 0
Clostridium perfringens ( /g) n = 5 c = 2 m = 10 M = 102
Coagulase producing
Staphylococcus ( /g)
n = 5 c = 2 m = 102 M = 103
Listeria monocytogenes ( /25
g)
n = 5 c = 0 m = 0
Salmonella ( /25 g) n = 5 c = 0 m = 0
(Microbiological Reference Criteria for Food New Zealand, 1995)
Microbiological Standards for Meat and Meat Products -New Zealand
Microbiological Standards for Meat and Meat Products in Australia
Meat and Meat Products
Campylobacter /25g n = 5 c = 0 m = 0
Clostridium
perfringens /g
n = 5 c = 2 m = 102 M = 103
Coagulase producing
Staphylococcus /g
n = 5 c = 2 m = 102 M = 103
Escherichia coli /g n = 5 c = 2 m = 10 M = 102
SPC/g n = 5 c = 2 m = 104 M = 105
(Microbiological limits for Food Australia, 2001)
Raw meat (Chilled/frozen); Whole or Half Carcasses; pieces with or without bones
Aerobic plate count/g n = 5 c = 2 m = 105 M = 106
Salmonella/g n = 5 c = 0 m = 0
Escherichia coli O157/g n = 5 c = 0 m = 0 M = 103
Fresh Poultry (Chilled/ Frozen)
Aerobic plate count/g n = 5 c = 3 m = 5x105 M =5x105
Salmonella*/g n = 5 c = 1 m = 0 M =0
Campylobacter jejuni/g n = 5 c = 0 m = 0 M =0
Raw Minced (Meat and Poultry); Chilled/Frozen
Aerobic plate count/g n = 5 c = 2 m = 5x105 M = 5x105
Enterobacteriaceae/g n = 5 c = 2 m = 102 M =103
Salmonella n = 5 c = 0 m = 0 -
Escherichia coli O157/g n = 5 c = 0 m = 0 -
Staphylococcus aureus/g n = 5 c = 2 m = 2 M =103
Clostridium perfringens/g n = 5 c = 2 m = 2 M =103
Microbiological Standards for Meat and Meat Products in Qatar
Raw Minced/Pieces of Meat (Chilled/ Frozen) with Soy or Marinated
(e.g. Kebab; Meat Balls, Fresh Sausage, Meat Burgers)Aerobic plate count/g n = 5 c = 3 m = 106 M = 107
Salmonella/g n = 5 c = 0 m = 0
Escherichia coli O157/g n = 5 c = 0 m = 0
Staphylococcus aureus/g n = 5 c = 2 m = 5x102 M = 103
Clostridium perfringens/g n = 5 c = 2 m = 102 M = 103
Raw edible offal (Chilled/Frozen) e.g. liver, kidney, gizzardAerobic plate count/g n = 5 c = 2 m = 105 M =106
Salmonella n = 5 c = 0 m = 0 M =0
Cured and/ Smoked Luncheon MeatAerobic plate count/g n = 5 c = 3 m = 5x105 M = 5x106
Salmonella/g n = 10 c = 0 m = 0 M =103
Escherichia coli O157/g n = 5 c = 0 m = 0 -
Listeria monocytogenes/g n = 5 c = 0 m = 0 -
Staphylococcus aureus/g n = 5 c = 2 m = 5x105 M =103
Bacillus cereus/g n = 5 c = 2 m = 102 M =103
Clostridium perfringens/g n = 5 c = 2 m = 102 M =103
Microbiological Standards for Meat and Meat Products in Qatar
Cured and/Smoked Poultry Meat; Mortadella, Frankfurters, Turkey,
Smoked Turkey Breast
Aerobic plate count/g n = 5 c = 3 m = 104 M = 105
Salmonella/g n = 10 c = 0 m = 0 -
Campylobacter jejuni n = 5 c = 0 m = 0 -
Listeria monocytogenes n = 5 c = 0 m = 0 -
Staphylococcus aureus n = 10 c = 2 m = 103 M = 104
Bacillus cereus n = 5 c = 2 m = 102 M = 103
Clostridium perfringens n = 5 c = 2 m = 102 M = 103
Cooked Sausages
Aerobic plate count n = 5 c = 2 m = 104 m = 105
Salmonella n = 5 c = 0 m = 0 -
Staphylococcus aureus n = 5 c = 1 m = 102 M = 103
Clostridium perfringens n = 5 c = 2 m = 102 M = 103
Microbiological Standards for Meat and Meat Products in Qatar
Cooked Poultry Meat, Frozen - to be Reheated before Eating
(e.g. chicken burgers, chicken/ turkey rolls chicken nuggets, others
breaded poultry products)Aerobic plate count/g n = 5 c = 3 m = 104 M = 105
Salmonella/g n = 5 c = 0 m = 0 -
Campylobacter jejuni/g n = 5 c = 0 m = 0 -
Escherichia coli O157/g n = 5 c = 0 m = 0 -
Listeria monocytogenes/g n = 5 c = 0 m = 0 -
Staphylococcus aureus/g n = 5 c = 1 m = 103 M = 104
Bacillus cereus/g n = 5 c = 2 m = 102 M = 103
Clostridium perfringens/g n = 5 c = 2 m = 102 M = 103
Meat and Poultry SoupAerobic plate count/g n = 5 c = 1 m = 104 M = 105
Enterobacteriaceae/g n = 5 c = 1 m = 10 M = 102
Salmonella/g n = 10 c = 0 m = 0 -
Bacillus cereus/g n = 5 c = 1 m = 103 M = 104
Clostridium perfringens/g n = 5 c = 1 m = 102 M = 103
Microbiological Standards for Meat and Meat Products in Qatar
Dehydrated Meat or Meat Components; Protein Concentrates from Meat
Salmonella/g n = 10 c = 0 m = 0 -
Listeria monocytogenes/g n = 5 c = 0 m = 0 -
Staphylococcus aureus/g n = 5 c = 3 m = 102 M = 103
Clostridium perfringens/g n = 5 c = 2 m = 102 M = 103
Preserved but Perishable Meat and Poultry Products
Aerobic plate count/g n = 5 c = 2 m = 106 M = 107
Salmonella/g n = 5 c = 0 m = 0 -
Campylobacter jejuni/g n = 5 c = 0 m = 0 -
Staphylococcus aureus/g n = 5 c = 2 m = 102 M = 103
Clostridium perfringens/g n = 5 c = 2 m = 10 M = 102
(Microbiological criteria for foodstuffs Qatar, 1998)
Microbiological Standards for Meat and Meat Products in Qatar
➢ Total count shall not exceed 5x105 colonies per gram of sample
➢ Coliform count shall not exceed 5x103 colonies per gram of sample
➢ Staphylococcus aureus shall not exceed 1x102 colonies per gram of sample
➢ Salmonella spp. shall be Absent in 25 gram of chicken meat sample
(Thai Agricultural standard, 2005)
Microbiological limits of Chicken in Thailand
Microbiological Standards for Meat and Meat Products-Philippines
Dried Animal Products
Staphylococcus (Coagulase+ ) cfu /g n = 5 c = 1 m = 102 M = 104
Clostridium perfringenscfu /g n = 5 c = 1 m = 102 M = 104
Salmonella/25g n =10 c = 0 m = 0
Meat paste and pateSalmonella//25g n = 5 c = 0 m = 0
Clostridium perfringens cfu /g n = 5 c = 2 m = 102 M = 103
Staphylococcus (Coagulase+ )cfu /g n = 5 c = 2 m = 102 M = 103
Coliforms cfu /g n = 5 c = 2 m = 10 M = 102
SPC/APC cfu /g n = 5 c = 2 m = 104 M = 105
Cold cuts, Frozen and chilled Hot Dogs, Luncheon meat
E.coli MPN/g n = 5 c = 0 m = 1.8
Salmonella /25g n = 10 c = 0 m = 0
Staphylococcus (Coagulase+ )cfu /g n = 5 c = 2 m = 102 M = 103
SPC/APC, cfu/g n = 5 c = 2 m = 105 M = 106
Packaged cooked cured/salted meat(ham/bacon)
Staphylococcus(Coagulase+) cfu /g n = 5 c = 2 m = 102 M = 103
Salmonella/25g n =5 c = 0 m = 0
Listeria monocytogens/25g n =5 c = 0 m = 0
Fermented comminuted meat, not cooked (dry and semidry
fermented sausage)E.coli MPN/g n = 5 c = 0 m = 1.8
Staphylococcus (Coagulase+ )cfu /g n = 5 c = 1 m = 103
Salmonella//25g n = 5 c = 0 m = 0 M = 104
Cooked Poultry meat frozen to be reheated before eating
Staphylococcus (Coagulase+ )cfu /g n = 5 c = 1 m = 103 M = 104
Salmonella /25g n = 5 c = 0 m = 0
Microbiological Standards for Meat and Meat Products-Philippines
Cured/smoked poultry meat
Staphylococcus (Coagulase+ )
cfu /g
n = 10 c = 1 m = 103 M = 104
Salmonella/25g n =10 c = 0 m = 0
Dehydrated Poultry products
Salmonella/25g n = 19 c = 0 m = 0
Fresh /Frozen Raw Chicken
SPC/APC cfu/g n = 5 c = 3 m = 5x05 M = 107
(FDA, Philippines, 2013)
Microbiological Standards for Meat and Meat Products-Philippines
Authority must establish it’s laboratory network with
accreditation for Microbial Food Safety Compliance.
There must be strict vigilance over consistent and hyper-
contamination points; if possible, legal action.
Microbial risk assessment studies must be undertaken in
collaboration with universities/ Institutions of Repute.
Product-wise microbial profile must be established.
On-line system for real-time monitoring of microbial and other
physico-chemical hazards in foods shall be established.
Capacity building with institutes and corporate shall be
strengthened.62
Conclusion & Recommendations
